When To Eat
|Cooked Chickpeas||400 g|
|Olive Oil||2 Tablespoon|
|Long Grained Rice||300 g|
|Chilli Flakes||2 Teaspoon|
|Bay Leaf||2 Leaves|
|Flat Green Beans||300 g|
|Olive Oil||6 Tablespoon|
|Maple Syrup||2 Teaspoon|
This meal is around 83% less polluting than the average UK meal.
- Eating this recipe will save around 2.46 KG CO2e per person.
- That's equivalent to the emissions produced driving 20.29 KM in a modern car.
- Zest and juice the lemon into separate containers. Pour the chickpeas into a large roasting tray and cover with the zatar, a tablespoon of lemon juice, and 2 tablespoons of the olive oil. Mix well to evenly coat the chickpeas in the spice mixture. Then place in a 200˚c oven for 15 minutes until they have a little colour and a pleasing crunch.
- Whilst the chickpeas are roasting, place the rice in a large saucepan. Add the chilli flakes, bay leaf, turmeric and some seasoning then pour over enough boiling water to cover the rice by about an inch. Stir the contents to evenly distribute the spices. Cover the pan and simmer for about 15 - 20 minutes until the rice is fluffy and plump.
- Now make the dressing. Place the olive oil, lemon zest, 3 tablespoons of the lemon juice and maple syrup in a small jar and combine with a fork. Season with a little salt and pepper.
- When the chickpeas have roasted, remove from the oven and reserve in the pan. Thinly slice the radishes and flat beans. Toss the flat beans into a pan of boiling water. Boil for about a minute, then drain and reserve in the pan.
- Roughly chop the parsley. Then in a mixing bowl, or one of the pans already used, combine all the ingredients; rice, chickpeas, radish, beans, parsley and dressing. Toss well and serve.